French Potato Salad with Fresh Herbs (No Mayonnaise)

We had friends a lifetime ago of French heritage and she made lovely potato salads without mayonnaise using a bit of white wine and olive oil.  Since then I periodically play around with the recipe.  Today with fresh chive and dill in hand I made it again.

I have made a wonderful discovery.  Produce is plentiful, with a large variety, and quite economical at our local Asian markets.  While I shop there periodically for special ingredients it may be wise to up my game by making them a much more regular source!  This morning I found beautiful fresh dill while fetching lemon grass.  I also found an item I have sought for years at Aihua International Market, lime leaves.

French Potato Salad with Fresh Herbs:

3-4 pounds Yukon Gold (or other good boiling potato)
Salt and Freshly Ground Black Pepper
3-4 T. White Wine (or Vermouth)
1-2 Shallots, sliced thinly
2 T. Red Wine Vinegar
Torn Fresh Herbs (Tarragon, Chives, Dill, whatever you like)
2 t. Dijon Mustard
1/4 C. Olive Oil

Cover the potatoes with salted cold water and bring to a boil.  Cook until fork tender, drain, an peel.  Slice onto a large platter or bowl/  Sprinkle while still warm with the wine, salt, and pepper.  Toss to combine.

While the potatoes are cooking slice the shallots into the red wine vinegar.  Drain after 5-7 minutes.  Toss the rough chop herbs and shallots atop the potatoes.

Stir the mustard into the oil and pour over the potatoes, pour over the potatoes and toss.  Taste and correct the seasonings.  Yield 4-6 servings.